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This egg and veggie fried rice tastes just like at your favorite restaurant but comes together super fast. Works great as a main dish or side, and doesn't use any artificial flavor enhancers. It's perfect for using up leftover rice too. Simple, fragrant and nutritious – give it a try!
Flavorful Everyday Dish
This Asian-inspired fried rice brings together crunchy vegetables with fragrant rice and tender eggs for a complete meal. Using cold rice from yesterday creates that perfect texture, while the mix of fresh ingredients and carefully chosen spices delivers an authentic taste experience.
Ingredients and Measurements
- Rice: 400g cooked basmati or jasmine rice (cold), preferably day-old
- Carrots: 2 medium-sized (200g), diced into 5mm cubes
- Bell pepper: 1 large (200g), cut into 1cm strips
- Green onions: 4 pieces, thinly sliced into rings
- Frozen peas: 100g, thawed
- Eggs: 2 medium-sized, lightly beaten
- Soy sauce: 3 tbsp (45ml), light
- Turmeric: 1/2 tsp (2g), ground
- Paprika powder: 1 tsp (4g), sweet
- Vegetable oil: 3 tbsp (45ml), neutral-tasting
- Salt: 1 tsp (5g), fine
- Pepper: 1/2 tsp, freshly ground
Step-by-Step Cooking Instructions
- Get Ready
- Cool rice for at least 2 hours or overnight. Wash veggies and cut them into even pieces. Beat eggs and add a pinch of salt.
- Cook the Veggies
- Heat wok or large pan to high heat (200°C). Add 2 tbsp oil. Stir-fry carrots for 3-4 minutes, add bell pepper, cook another 2 minutes. Toss in peas, cook for 1 minute more.
- Fry the Rice
- Add remaining oil. Put in cold rice, season with turmeric and paprika powder. Stir-fry for 5-6 minutes, turning regularly until crispy.
- Mix in Eggs
- Push rice mixture aside, pour beaten eggs in the middle. Let them set briefly (30 seconds), then mix with the rice. Pour in soy sauce.
- Final Touches
- Season with salt and pepper. Mix in green onions. Serve immediately while hot (at least 65°C internal temperature).
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Tasty Alternatives and Add-ons
You can tweak this basic dish in many ways. For a spicier kick, add some chili or sambal oelek. Make it vegan by swapping the eggs for crumbled tofu. Fresh ginger, garlic or a splash of sesame oil will bring extra flavor. Other veggies like mushrooms, zucchini or broccoli work great in this too.
Frequently Asked Questions
- → Wieso Reis vom Vortag?
Kalter Reis verklumpt nicht und bleibt schön locker. Warmer Reis klebt schnell zusammen und wird pappig.
- → Kann ich andere Gemüsesorten nehmen?
Klar, Brokkoli, Zucchini oder Pilze gehen super. Nimm, was du gerne magst oder da hast.
- → Wie bleibt der Reis fluffig?
Kühl den Reis vorher komplett durch, benutze viel Hitze zum Braten und rühre regelmäßig um.
- → Kann ich das schon vorbereiten?
Frisch schmeckt’s am besten, denn dann bleibt das Gemüse knackig. Der Reis kann aber vorgekocht werden.
- → Sojasauce-Ersatz – was geht?
Probier Tamari oder Worcestershiresoße. Auch eine Prise Salz mit Reisessig funktioniert gut.